Korean Seafood Pancake (Haemul Pajeon) (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 large pancakes
The funny thing is that this recipe works way better than all my previous attempts to make haemul pajeon with regular (non-paleo) flour combinations. Somehow cassava flour = the perfect natural flour mix for Korean pancakes. Score! ;)
  • 1 package of frozen mixed seafood (defrost before using) or ~ 2-3 cups of fresh seafood
  • 1.5 cups cassava flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1.75 - 2 cups cold water (if batter is hard to mix/spread, adjust liquid amount - batter should be easy to spoon & spread out in the pan but not runny)
  • 1 - 2 tbs olive oil
  • 1 bunch scallions, cut lengthwise and then in thirds
  • ½ onion, sliced
  • 3 - 6 cloves sliced garlic
  • 1 tb apple cider vinegar
  • For cooking:
  • Several tbs coconut or avocado oil
  1. Heat up a non-stick or cast iron pan on medium heat.
  2. Mix all the ingredients in the order listed to form batter.
  3. Oil pan with 1-2 tsps of coconut, avocado or olive oil (higher smoke point = better).
  4. Spoon about 1 cup of batter onto hot pan and spread it out evenly.
  5. Cook for around 5 minutes/until brown, then flip and repeat. Add more oil as needed. (If pancake is taking too long to cook through, you can finish them in the oven at 325 degrees Fahrenheit - also just to keep them warm while cooking the others)
  6. When done, cut into wedges, serve with chopped scallions and coconut aminos and enjoy!
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/korean-seafood-pancake-haemul-pajeon/